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Cheese from Italy, Puglia
Made in 5 steps over 2 months. The longest step, ripen, takes at least 2 months (ONAF).
| Main step | at least 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 72 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| sheep milk, (Leccese breed), raw, whole, evening + morning; heat-treated (~72 °C) only if bacterial count is very high |
| Starter: none |
Total time across the recorded steps: 2 months
What changes: Raw whole sheep milk goes into the vat
S (Leccese breed), raw, whole, evening + morning; heat-treated (~72 °C) only if bacterial count is very high
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Leccese-sheep pressed basket pecorino; sweet when young.
Every number is labelled with how it is known. How this atlas is made
